EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb
Herb Crusted Rack of Lamb
Yield: 8 servings
Ingredients
| 2 |
|
(8 rib) frenched racks of lamb, well trimmed of fat
|
|
|
| 3 |
Tablespoons |
dry or wholeseed mustard
|
|
|
| 1 |
Tablespoon |
soy sauce
|
|
|
| 1 |
clove |
garlic, crushed
|
|
|
|
Herbed Crumb coating: |
| 3/4 |
cup |
soft, fresh breadcrumbs
|
|
|
| 1 |
Tablespoon |
butter, melted
|
|
|
| 1 |
Tablespoon |
chopped fresh mint
|
|
|
| 1 |
Tablespoon |
chopped fresh parsley
|
|
|
| 1/2 |
teaspoon |
finely grated lemon rind
|
|
|
Directions:
Preheat oven to 390 degrees F
Combine mustard, soy sauce and garlic. Spread on meaty part of lamb.
Mix breadcrumbs, melted butter, mint, parsley and lemon zest on a plate. Press lamb onto crumbs to adhere to the mustard coating. Pat any remaining crumbs on top.
Place lamb on a roasting rack in a foil-lined pan. Roast for 20 to 25 minutes.
Remove from oven, tent with aluminum foil and let rest for 10 minutes. Internal temperature will rise to about 130 degrees F for medium rare lamb. Carve each rack into 4 double chops and serve.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb